Makes 10 servings
- One 13-pound whole turkey
- 2 tablespoons salt
- 1 tablespoon poultry seasoning
- 1 tablespoon Maryland seafood seasoning
- 1/2 cup, or as needed, clarified butter or vegetable oil
- 2 onions, peeled and cut into quarters
- 12 to 15 parsley stems
- 2/3 cup diced onion
- 1/3 cup diced celery
- 1/3 cup diced carrot
- 1/4 cup all-purpose flour
- 5 cups chicken stock
- Salt and pepper as needed
- Preheat the oven to 350°F. Place a rack in a roasting pan large enough for the turkey.
- Rinse the turkey thoroughly inside and out and pat dry with paper toweling.
- Make a rub by combining salt, poultry seasoning, and seafood seasoning in a small bowl. Rub the skin with butter or oil and season the turkey inside and out with the rub. Place the quartered onions and parsley stems inside the cavity and truss with twine. Place the turkey, breast side up, on the rack in the roasting pan.
- Place the turkey in the hot oven for 2 hours, basting from time to time. Scatter the onions, celery, and carrots to the pan.
- Roast until the thigh meat registers an internal temperature of 165°F, approximately 40 to 60 minutes. Remove from the roasting pan and allow to rest while you make the gravy.
- Place the roasting pan on the stovetop and cook the vegetables until they are browned and the fat is clear. Pour off all but 2 tablespoons of the fat. Add the flour and cook over medium-low heat to form a blond roux (paste). When the roux smells fragrant, whisk in the stock until completely smooth.
- Simmer the gravy for 20 to 30 minutes, or until it is thick and fragrant. Skim off the fat on the surface. Strain the gravy through a fine strainer and season as needed with salt and pepper. Transfer to a gravy boat, carve the turkey, and serve.
Nutrition analysis (not including salt added as needed) for a 4-ounce serving of breast meat: 170 calories, 26 grams protein, 0 grams carbohydrate, 7 grams fat, 65 milligrams cholesterol, 1655 milligrams sodium.
Nutrition analysis (not including salt added as needed) for a 4-ounce serving of dark meat: 250 calories, 31 grams protein, 0 grams carbohydrate, 13 grams fat, 100 milligrams cholesterol, 1685 milligrams sodium.
Nutrition analysis for 4-ounces of pan gravy: 77 calories, 3 grams protein, 7 grams carbohydrate, 4 grams fat, 8 milligrams cholesterol, 172 milligrams sodium.
Adapted from The Culinary Institute of America's The Professional Chef, 8th Edition cookbook (Wiley, 2006).
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